Champurrado is a chocolate-based atole, a warm and thick Mexican drink, prepared with Mexican chocolate, water, and milk, spiced with cinnamon sticks, anise, and sweetnened with piloncillo, and thickened with masa harina.
3ouncespiloncillo, chopped or 1/2 cup packed brown sugar
Instructions
In a large saucepan boil water with the two cinnamon sticks and anise star. Remove from the heat, cover and let the cinnamon sticks and anise star steep for about 1 hour. Remove the cinnamon sticks and anise star, return to low heat and slowly add the masa harina to the warm water, whisking until combined. Add milk, chocolate, and piloncillo.
Heat over medium heat just until boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chocolate is completely melted and sugar is dissolved, whisking occasionally. Serve immediately.
Notes
Watch this video to learn how simple it is to make champurrado (chocolate atole).Optional Variations:
Dairy-Free/Vegan Champurrado: Use almond milk, coconut milk, or any plant-based milk, and choose vegan-friendly Mexican chocolate (most of them are!).
Corn-Free: If you're allergic to corn, take a page from my atole de avena recipe and use oats instead!
Spiced-Up Champurrado: Want a bit more warmth? Consider adding a pinch of cayenne pepper or a slice of fresh ginger while making the canela tea.
Chocolate Lovers' Delight: If you're a serious choco-holic, add extra chocolate or a scoop of cocoa powder for a deeper chocolate flavor.
Fruity Fun: Add a mild hint of bright, fruity flavor by adding orange zest.
Eye-Opener: For a morning wake-up, blend in a shot of espresso or a few spoons of strong brewed coffee.
Breakfast of Champ(urrado)s: Consider adding a scoop of your favorite unflavored, chocolate, or vanilla protein powder to make it a more filling breakfast option.